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Changes of content and activity of biologically active compounds in red currants during frozen storage.

Zmiany zawartosci i aktywnosci zwiazków biologicznie czynnych w czerwonej porzeczce podczas zamrazalniczego przechowywania.

Author(s) : KWASNIEWSKA-KAROLAK I., KRALA L.

Type of article: Article

Summary

The main objective of the research was to determine the influence of time and temperature of frozen storage of red currant (ribes spicatum) to changes in content and activity of biologically active compounds. Frozen (-12°C) and deep frozen (-20°C) fruits were stored for 10 months. We analysed the active acidity (pH), total acidity, water content, polyphenolic compounds, anthocyanins, and antioxidant activity. It as been shown that in deep frozen currants (-20°c) decrease in the content of the biologically active components is much smaller than in case of frozen currants (-12°C). The loss of polyphenols is lower by 7%, and about 9-15% in anthocyanin in the red currant fruit can be reduced by 51 to 75%, compared with fresh fruit. After a long period of storage, deep frozen fruit (t=-20°C) have preferably higher antioxidant activity than frozen (t=-12°c). This activity is strongly correlated with the content of anthocyanins (r=0.96). Total loss in content of the initial amount. It was confirmed that frozen red currant are good sources of biologically active compounds, even after several months of storage. Deep freezing, allows maintaining high nutritional value and the biological activity of red currant in comparison to freezing, what suggest that deep freezing of red current fruits is fully justified.

Details

  • Original title: Zmiany zawartosci i aktywnosci zwiazków biologicznie czynnych w czerwonej porzeczce podczas zamrazalniczego przechowywania.
  • Record ID : 30017408
  • Languages: Polish
  • Source: Chlodnictwo - vol. 51 - n. 1-2
  • Publication date: 2016/01
  • DOI: http://dx.doi.org/10.15199/8.2016.1-2.5

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